| Fillo Dough (Unbleached Unbromated Enriched Wheat Flour [Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme], Filtered Water, Organic Wheat Starch, Arrowroot, Organic Expeller Pressed Safflower/Soy/Sunflower Oil, Salt, Soy Lecithin, Tri-Calcium Phosphate), Heavy Cream, Roasted Red Peppers, Whole Eggs, Onions, Kalamata Olives, Feta Cheese (Cultured Pasteurized Part Skim Milk, Salt, Cultures And Enzymes), Palm Oil, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Culture, Salt, Enzymes), Clarified Sweet Butter (Cream & Natural Flavoring), Organic Basil, Corn Starch, Salt, Organic Garlic, White Pepper, Nutmeg. NO PRESERVATIVES. NO TRANS FAT. CONTAINS: EGG, MILK, SOY, WHEAT. |
| Serv size: 62 g, Servings 22, Amount Per Serving: Calories 150, Fat Cal. 90, Total Fat 10g (15 %DV), Sat. Fat 5g (27 %DV), Trans Fat 0g, Cholest. 55mg (19 %DV), Sodium 370mg (16 %DV), Total Carb. 12g (4 %DV), Fiber 1g (2 %DV), Sugars 1g, Protein 4g, Vitamin A (8 %DV), Vitamin C (8 %DV), Calcium (6 %DV), Iron (6 %DV), Percent Daily Values (DV) are based on a 2,000 calorie diet. |
| Keep Frozen until ready to bake. Pre-heat oven to 375 F. Remove plastic wrap. Place Quiche on baking tray about 1/2" apart. Bake for 12-15 minutes or until thoroughly heated. Convection oven reduces time by approximately 1/3. DO NOT MICROWAVE. DO NOT BAKE IN PLASTIC TRAYS. |
